Chinese-style fish in foil | Student cookbook

This is a good meal to make when you're feeling bloated or hungover. You can play around with the ingredients, but remember that you're basically steaming the fish, so pick veg that are suitable – carrots, leeks, green beans, pak choi and asparagus, for example – and slice them finely.

Heat your oven to 200C/gas 6. Take a piece of foil, which should be big enough to contain all the ingredients, lay it on a baking tray and trickle over a little of the oil. Lay the fish on it skin side down, grate over the ginger and garlic if using, and season lightly with salt and pepper. Arrange the vegetables around and on top of the fish and sprinkle over the lime or lemon juice, soy sauce and a tbsp of water. Scatter the coriander on top if using and trickle a little more oil. Carefully fold the foil around the fish to form a loose parcel. Cook for 15–20 minutes, or until the fish flakes easily. Take care when you open the foil as the steam will burst out. Serve with plain boiled rice.

Tip: You can microwave this – without the foil, obviously. Just put the fish and other ingredients in a dish, cover with cling film, prick the film a couple of times and microwave on high for 3-4 minutes. You could use frozen fish for this recipe, but thaw it fully first.